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My oven-baked garlic parmesan wings are here to steal the show. Perfectly juicy inside and crispy on the outside, they’re a party appetizer that I love to make.
Craving more chicken wings? Try my lemon pepper wings, Korean chicken wings, smoked chicken wings, and fried chicken wings next.
When it comes to appetizers and party food, nothing beats chicken wings. I reckon they are the MVP, and my garlic parmesan wings always steal the show.
It’s a family favorite, especially for certain family members (*cough* Niki *cough*) who oppose breaded wings and fried wings. These have the texture of deep-fried wings but are completely oven-baked!
Table of Contents
Why I love this recipe
- As crispy as breaded wings. The parmesan cheese replicates the texture while giving it a fabulous flavor. And let’s not forget a TRULY CRISPY texture.
- Quick and easy. From prep to plate, these wings take barely any time to make.
- Great for parties. I like to whip up a double or triple batch when I’m entertaining or for game day. A warning, though: these will not last long.
★★★★★ REVIEW
“Made these today for a football game, and they were delicious!!!” – Tracey
Ingredients needed
- Chicken wings. Skin-on chicken wings for the crispiest results. Also, I like to use a mix of wings and drumettes to satisfy all parties (my family seems to love the drumettes more!).
- Parmesan cheese. Always use freshly grated parmesan cheese as it tastes better, melts better, and sticks onto the wings better, too.
- Spices. I use a blend of paprika, black pepper, onion, and garlic powder.
- Butter. Softened to room temperature.
- Garlic. Minced.
- Fresh parsley. Finely chopped.
- Oil. Olive oil or any cooking oil of your choice.
- Kosher salt. To taste.
- Baking powder. It’s optional, but adding baking powder is the secret ingredient for foolproof crispy wings. Because we are coating them in parmesan, the wings will already crisp up, but add this if you want that extra crunch.
How to make garlic parmesan wings
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Combine garlic powder, onion powder, paprika, black pepper, and salt. Sprinkle the chicken wings with the seasoning mix and rub to coat them well.
Step 2- Bake. Arrange the chicken wings on a baking dish and drizzle with olive oil. Bake the wings on the middle rack for 45 minutes.
Step 3- Make the sauce. Melt the butter in a small pot and combine it with minced garlic and chopped parsley leaves. Stir well. Brush the sauce over the baked wings and sprinkle generously with parmesan cheese.
Step 4- Season and broil. Bake the wings for another 5 minutes until the wings become crispy.
Arman’s recipe tips
- Always pat dry the wings. Depending on the packaging of the uncooked wings, they often have excess moisture around them. Before seasoning them, pat them dry with a paper towel.
- Line the baking sheet. The less mess, the better. To make clean-up a breeze, I like to use a rimmed baking sheet, which involves wrapping foil on all sides. Once the wings are cooked, I chuck it away.
- Don’t overcrowd the pan. Overcrowding the pan with chicken wings will cause the temperature of the oven to drop. Not only that, doing it will also prevent the wings from getting crispy on all sides.
- Never add the sauce before baking the chicken wings. The garlic parmesan sauce is designed to stick to the wings. Add it before the chicken is completely cooked and burn them.
- Use a wire rack to bake. For extra crispy chicken wings, put a wire rack over the baking tray and arrange the chicken wings on it. The airflow will make the chicken crispy on all sides.
- Use other cuts of chicken. While chicken wings work best for this recipe, you can also use drumsticks and quarters.
Storage instructions
To store: Transfer leftover wings into an airtight container and refrigerate for up to 4 days.
To freeze: Place leftovers in a shallow container and store them in the freezer for up to 6 months.
Reheating: You can reheat chicken wings in the oven or the air fryer. Do not microwave them as they will lose their crispiness.
Frequently asked questions
I tested these wings with “Wing Stop garlic parmesan sauce,” and unfortunately, they did not get as crispy as I wanted them to. The addition of fresh parmesan makes all the difference.
My general rule of thumb is to aim for 8 ounces of wings per person if it were the main event (including other appetizers or sides).
Yes, absolutely! Preheat the air fryer to 200C/400F. Once heated, arrange the chicken wings in the air fryer basket in a single layer. Cook the chicken wings for around 15 minutes or until they are cooked through, flipping halfway through.
While I do typically add baking powder to my other chicken wing recipes, these ones DON’T need it because my seasoning mix and sauce yields extra crispy wings already.
More delicious ways to cook chicken
- Boneless chicken wings
- Parmesan crusted chicken
- Oven fried chicken
- Chicken schnitzel
- Tandoori chicken
Garlic Parmesan Wings
Video
Ingredients
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder optional
- 2 pounds chicken wings
- 2 tablespoons olive oil
Garlic parmesan wing sauce
- 1/4 cup butter melted
- 5 cloves garlic minced
- 1/4 cup parsley chopped
- 1/4 cup parmesan cheese freshly grated
Instructions
- Heat the oven to 200C/400F and arrange a rack in the middle of the oven.
- In a small bowl, mix together the garlic powder, onion powder, salt, pepper, and smoked paprika. If using baking powder, add that too.
- Place the chicken wings in a baking dish and sprinkle with spices, coat them well. Pour the olive oil over the wings and bake for 45 minutes.
- While the wings are cooking, add the butter to a small pot and place over low heat. Add the garlic and parsley and stir until the garlic is fragrant. Remove from the heat.
- When the wings are cooked, remove them from the oven. Pour the garlic sauce mixture over the wings and sprinkle with Parmesan cheese. Bake for 5 minutes, until the wings becomes crispy and brown.
Very interesting-garlic and parmesan. But can I make like this maybe chicken breasts as I like more them?
Currently in the oven and they look and smell amazing! My husband is already drooling haha For the Parmesan, it says freshly grated. Do you mean shredded fresh parm or the powder?
Freshly grated please 🙂